Description
Japanese Katsu Bowls with Tonkatsu Sauce are a flavorful and crispy pork dish served over a bed of steamed white rice with shredded cabbage. The pork chops are breaded with panko breadcrumbs and fried to golden perfection, then topped with a tangy and sweet homemade tonkatsu sauce. This comforting and satisfying meal is garnished with sliced spring onions and sesame seeds for extra texture and flavor.
Ingredients
Scale
For the Pork Katsu:
- 4 boneless pork chops (about 1 inch thick)
- Salt and pepper to taste
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup panko breadcrumbs
- Vegetable oil for frying
For Serving:
- 2 cups cooked white rice
- 2 cups shredded cabbage
- 2 spring onions, sliced
- 1 tablespoon sesame seeds
Tonkatsu Sauce:
- 1/2 cup ketchup
- 1/4 cup Worcestershire sauce
- 1/4 cup soy sauce
- 2 tablespoons mirin
- 2 tablespoons sugar
- 1 teaspoon Dijon mustard
Instructions
- Make the Tonkatsu Sauce: In a small saucepan, combine ketchup, Worcestershire sauce, soy sauce, mirin, sugar, and Dijon mustard. Simmer over medium heat, stirring occasionally, until the sugar dissolves and the sauce slightly thickens. Remove from heat and set aside to cool.
- Prepare the Pork Chops: Lightly pound the pork chops to an even thickness of about 1/2 inch to ensure they cook evenly. Season both sides with salt and pepper.
- Set Up Breading Stations: Arrange three shallow dishes: one with flour, one with the beaten eggs, and one with panko breadcrumbs.
- Bread the Pork Chops: Dredge each pork chop first in the flour, shaking off any excess, then dip in the beaten eggs, and finally coat thoroughly with panko breadcrumbs. Press the breadcrumbs gently onto the meat to ensure they adhere well.
- Fry the Pork: In a large skillet, heat vegetable oil over medium heat until shimmering. Add the breaded pork chops and fry for 3 to 4 minutes on each side, or until the coating is golden brown and the pork is cooked through.
- Drain Excess Oil: Remove the fried pork chops from the skillet and place on paper towels to absorb any excess oil.
- Slice the Pork: Slice the fried pork chops into strips for easier serving and eating.
- Assemble the Bowls: Divide the cooked white rice evenly between serving bowls. Add a generous portion of shredded cabbage beside the rice.
- Add Pork and Sauce: Arrange the sliced pork over the rice, then drizzle with the prepared tonkatsu sauce.
- Garnish and Serve: Sprinkle sliced spring onions and sesame seeds on top. Serve immediately while hot and enjoy your Japanese Katsu Bowls.
Notes
- For extra crispiness, make sure the oil is hot enough (around 350°F / 175°C) before frying.
- Use a meat mallet or the back of a heavy pan to pound the pork evenly for consistent cooking.
- Mirin can be substituted with a mixture of sake and sugar if unavailable.
- The tonkatsu sauce can be made ahead and stored in the refrigerator for up to a week.
- Serve with a side of pickled radish or miso soup for a complete Japanese meal experience.
